This Chinese favourite is made vegetarian with velvety-soft aubergines and given a pleasingly sharp tang with black vinegar
- 1 large aubergine, or 2 medium, cut into long batons
- 100g green beans, trimmed and halved
- 2 tbsp vegetable oil
- 1 large onion, cut into thick half-moons
- 1 red chilli, halved, deseeded and thinly sliced
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp tomato purée
- 2 tbsp Chinese black vinegar or balsamic vinegar
- 1 tbsp golden caster sugar
- 1 tsp cornflour dissolved in 2 tbsp water
- cooked rice, to serve
MethodDrain and pat dry. Blanch the green beans in boiling water for 1 min then drain, rinse in cold water and drain again.
- 227g can pineapple slices in juice, drained and chopped, juice reserved
- 1 tbsp cornflour
- 1 tbsp tomato sauce
- 1 tsp each soy and brown sugar
- 2 ½ tbsp rice wine vinegar or white wine vinegar
- 1 tbsp sunflower oil
- 200g stir-fry pork strips, trimmed of fat
- 1 red pepper, cut into chunks
- 3 spring onions, quartered and shredded
- Mix 4 tbsp of pineapple juice into the cornflour until smooth, then stir in the tomato sauce, soy, sugar and vinegar.
- Heat oil until very hot in a wok, then throw in the pork for 1 min, stirring. Lift pork out onto a plate, then set aside.
- Add the pepper, stir-fry for 2 mins, then add the pineapple and most of the spring onions for 30 secs. Stir in the sauce for 1 min, splashing in a little water as it cooks, then stir the pork back in for 20-30 secs until just cooked through – it should still be tender. Scatter with the remaining spring onions and serve with rice or noodles.
- 2 garlic cloves
- 3 red chillies
- 1 onion, cut into wedges (skin on)
- 2 tbsp olive oil
- 2 tbsp light muscovado sugar
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 100g young spinach leaves
- 200g French beans, blanched
- 3 carrots, cut into thin sticks
- 300g cherry tomato, halved
- half a cucumber, cut into sticks
- Preheat the oven to 220C/gas 7/fan 200C. Toss the garlic, chillies and onion in half the oil on a small roasting tin. Roast for 20-25 minutes, until lightly browned (right). Skin the onion and garlic, seed the chillies then blend in a food processor with the remaining oil, sugar, lime juice and fish sauce until you have a chunky sauce. Add 1-2 tbsp of water to thin to a spoonable consistency if needed.
- Spoon the jam into a small bowl set on a platter and surround with the vegetables. Ask your guests to help themselves to vegetables, then spoon over the jam.
- 100g red lentils, rinsed
- 1 tsp turmeric
- 1 tbsp tamarind paste (we used Bart)
- 2 tbsp vegetable oil
- 1 medium onion, thinly sliced
- 1 garlic clove, finely chopped
- 3cm/1¼ inch piece ginger, grated
- 1 tsp curry powder
- 1 medium aubergine, cut into 2 cm slices
- cooked basmati rice, lime or mango chutney and a few coriander leaves, to serve, if you like
- Cover the lentils, turmeric and tamarind paste with 500ml water. Add some salt and boil for 15 mins or until very soft. Skim off any foam that forms on the top. Meanwhile, heat 1 tbsp of the oil and cook the onion, garlic and ginger until golden, about 5 mins.
- Add the curry powder and cook for a further 2 mins. Pour in the lentil mixture and cook for another 10 mins.
- Meanwhile, heat a griddle pan until very hot. Rub the remaining oil over the aubergine slices and season. Cook for 2-3 mins each side until cooked through and charred. Eat with basmati rice, lime or mango chutney and a sprinkling of coriander, if you like.